Name: Cheese & bacon scones
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: makes 12
Cuisine: American
Ingredients: 100g butter plus extra for greasing; 10 rashers streaky bacon; 275g self-raising flour; ½ tsp baking powder; 150ml milk; 50ml vegetable oil; 1 egg; handful snipped chives; 150g grated cheddar

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Cheese & bacon scones

Cheese & bacon scones

Emma Freud

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makes 12

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4.8 out of 5.62 ratingsRate

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These savoury brunch beauties can be made ahead of time and warmed up when you're ready to serve. Top with lashings of butter

Freezable (after baking)

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Ingredients

Nutrition

Units:

MetricUS

100g butter

plus extra for greasing
10 rashers

streaky bacon
275g self-raising flour
½ tsp baking powder
150ml milk
50ml vegetable oil
1 egg
handful snipped chives
150g grated cheddar

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Nutrition: per scone

kcal292
fat20g
saturates9g
carbs18g
sugars1g
fibre1g
protein9g
salt1.6g

Method

step 1

Heat oven to 200C/180C fan/gas 6 and grease a 12-hole muffin tin. In a frying pan over a medium heat, fry the bacon for 5 mins until golden. Let it cool, then chop into chunks and set aside
step 2

In a bowl, combine the flour, baking powder and 1 tsp sea salt. Using your fingers, mix the butter into the flour mixture until it resembles breadcrumbs
step 3

In a small bowl, whisk together the milk, oil and egg. Tip into the dry mixture, and gently mix until the flour mixture is mostly moistened (lumps will remain). Stir in the bacon, chives and cheese, then spoon the batter into the muffin tin.
step 4

Put the muffin tin in the oven and bake for 20 mins or until the tops are golden brown. Serve warm.

Recipe from Good Food magazine, April 2016

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A star rating of 4.8 out of 5.62 ratings

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